Sourdough Pancakes

These should be a staple in every sourdough kitchen. They make a delicious and nutritious breakfast and use up some of your overflowing sourdough. They are wonderful topped with butter and maple syrup, applesauce, or peanut butter and honey. If you like dates, I think these would be mouth-watering with a few dates chopped up and fried into the pancakes like blueberries. (Picture coming later)

 Recipe:

2 cups sourdough starter (I used half rye starter and half kamut flour)
1 cup brown rice flour
1 cup kamut flour
1 1/4 cups water
2 eggs
1 Tbs agave (or maple syrup)
1 Tbs baking soda
1 tsp salt
3 Tbs melted butter


Mix the sourdough, water, and flour. Let sit overnight. In the morning add the eggs, butter, salt, baking soda, and sweetener. Fry like normal pancakes.